Categories: Full GAPS
Ingredients
- 2 cups fresh fruit, such as peaches, pears or plums, peeled and sliced
- 2 tablespoons lemon juice
- 4 tablespoons maple syrup
- 1 teaspoon gelatin*
- 2 egg yolks, lightly beaten
- 2 cups heavy cream, preferably raw, not ultra-pasteurized
Directions
- Mix maple syrup with lemon juice and toss with fruit.
- Cover and let stand for 2 hours.
- Drain the fruit and combine ¾ cup of the drained juice with the gelatin. Heat gently until the gelatin is dissolved. [See tips we’ve published on how to use gelatin.]
- Place fruit in food processor with gelatin mixture and process until desired texture is obtained—either smooth or chunky.
- Stir in remaining ingredients.
- Pour into an ice cream maker and process according to instructions.
- For ease of serving, transfer ice cream to a shallow plastic container, cover and store in the freezer.